Here’s a novel use for leftover steak: slicing it very thin and serving it in this Texas-style chef’s salad.
- 8 to 10 ounces leftover steak, trimmed of fat and very thinly sliced
- Chili powder to taste
- 1 head iceberg lettuce
- 2 large ripe tomatoes, cored and cut into thin wedges
- 1 or 2 ripe avocados, to your taste, halved and pitted
- 2/3 cup buttermilk
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 1 medium-size red onion, finely chopped
- ½ cup finely grated Parmesan cheese
- 3 cloves garlic, minced
- 2 to 3 tablespoons chopped fresh parsley leaves, to your taste
- Freshly ground black pepper, preferably coarsely ground, to taste
1. Put the steak in a small bowl and dust it with a little bit of chili powder—several good-size pinches will do; set aside.
2. To assemble the salad, core the lettuce and cut into a number of thin wedges. Arrange 3 wedges in a fan-shaped pattern on each individual salad plate, leaving a little room between the wedges. Place a few tomato wedges in one of the spaces.
3. Score the flesh of the avocado down to the skin. Scoop out the flesh and scatter the avocado dice in the other space between the wedges.
4. Make the dressing by blending all of the dressing ingredients together in a medium-size bowl. Either spoon dressing over each salad, or pass the dressing at the table.
Nutritional information is based on 4 servings.
Nutritional information is based on using 8oz of steak, 1 avocado, and 2 tablespoons per serving of the Parmesan Peppercorn Ranch Dressing.